Description
Makes 30 truffles
Ingredients
Scale
- 300g White Chocolate
- 85g Lemon Curd
- 235ml Double Cream
- 2 Lemons, zested
For Coating –
- 150g White Chocolate, melted
- 100g Shortcrust Pastry, baked until golden and blitz to fine crumbs
Instructions
- In a large pan, pour in the cream with the lemon zest, gently heat the cream, the oils from the lemon zest will make the cream look like it has split, but keep stirring and it will loosen again. Slowly bring the cream to a boil. While heating put the chocolate and lemon curd in a glass bowl.
- Once the cream has come to the boil, take off the heat and leave for 5 minutes for the flavours to infuse. Strain through a fine sieve over the chocolate, squeezing the cream from the zest. Discard the zest. Mix until you have a smooth ganache and the chocolate has melted through. Allow to cool at room temperature, cover with cling film. Leave to set in the fridge.
- I use food-grade disposable gloves to roll the truffles, which means you won’t be covering the whole kitchen in chocolate prints. Place the pastry crumbs into a shallow bowl with plenty of space.
- Cover a tray with parchment paper. Using a teaspoon of the mixture, roll the ganache into even balls. And drop into the melted chocolate, using fork, shake off the excess and transfer to the bowl of the pastry crumbs and give the bowl a little shake to coat the truffles. Transfer to the lined tray, keeping the truffles well spaced. Repeat until all the mixture is rolled.
- Cover the tray and return the tray to the fridge until ready to eat.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Chocolate, Truffles
- Method: Confectionery
- Cuisine: French